• Preheat oven to 350º (177ºC). Line a rimmed cookie sheet with parchment paper or aluminum foil.
• In a large skillet, add oil (2 teaspoons). Heat over medium heat until it shimmers. Add onion (1) and cook until it begins to brown, about 7-9 minutes. Stir in garlic (2 cloves) and continue, to cook, stirring often, until garlic becomes fragrant, about 1 minute. Remove cooked veggies to a bowl.
• In the bowl of a food processor, pulse the saltines (2/3 cup) and milk (1/3 cup) until it forms a smooth paste.
• Add the pork (1 pound) and beef (1 pound) to the food processor and pulse it until the mixture is evenly combined.
• Add whole eggs (2), egg yolk (1), mustard (2 teaspoons), Worcestershire sauce (2 teaspoons), thyme (1/2 teaspoon), parsley (1/3 cup), 1 3/4 teaspoons salt, and 1 teaspoon pepper to bowl and mix with hands until combined.
  
• Transfer the meat mixture to the prepared cookie sheet and using your hands, form into a loaf about 9X5 inches.
  

Make Glaze:

• Mix all the glaze ingredients in the liquid measuring cup.
  
• Pour half the topping over the meatloaf. Brush the sauce over top and sides in an even layer.
  
• Bake meatloaf in a preheated oven for 40 minutes. Remove the meatloaf from the oven and brush the remainder of the sauce over top and sides in an even layer. Return the meatloaf to the oven and cook until meatloaf registers 160ºF (71ºC), about 15-20 minutes. Allow meatloaf to cool for 10 minutes then serve.